Bold by Susanna Hoffman

Author:Susanna Hoffman
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2013-08-27T04:00:00+00:00

Roast Chicken Stuffed with Bulgur, Yellow Squash, and Bell Pepper Pilaf

Serves 3 or 4

Ingredients:

Bulgur, Yellow Squash, and Bell Pepper Pilaf (recipe follows)

1 large whole chicken (4 to 4½ pounds)

Kosher or fine sea salt and freshly ground black pepper

Call it provincial, call it peasant, even call it bucolic: there’s little more gratifying than humble rustic fare. Bursting with natural goodness, such dishes are cooked straightforwardly without much fuss, with little ornament, and brought to the table without further ado. Juicy roast chicken stuffed with bulgur pilaf and stalwart garden vegetables is a paean to country cooking, a meal elysian in the most essential manner.

1. First, make the pilaf.

2. Preheat the oven to 400°F.

3. Lightly sprinkle the chicken inside and out with salt and pepper. Stuff the chest and neck cavities of the chicken with the bulgur mixture, pressing it in firmly so it all fits. Set the chicken breast side up in a roasting pan and roast until golden across the top and the juices run golden when the thigh is pricked, 1 hour and 10 minutes. Remove the chicken from the oven and set aside for 5 to 10 minutes for the juices to settle.

4. Scoop out the stuffing, transfer to a bowl along with any that has oozed out of the cavity during roasting, and moisten it with some of the cooking juices. Transfer the chicken to a serving platter. Carve at the table and serve with the stuffing on the side.

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